Real Thai & Sushi

Inspector's notes

Food equipment and utensils found in basin of sushi area handsink. Maintained handsinks to be accessible at all times for proper hand washing practices.

Inspector's notes

Two packages of raw, thawed tuna found in the sushi refrigeration unit in ROP.

Inspector's notes

Ice scoop and ice bucket found stored atop ice maker; yellow handle knifes found stored between small food prep cooler and table.

Inspector's notes

Residue buildup found on high touch surfaces of equipment and door seal gaskets of refrigeration.

Inspector's notes

Residue buildup found on flooring along bases and underneath equipment in food preparation area.

Inspector's notes

Observed TCS food being held in a sushi prep-unit with an internal temperature of 50*F. Internal temperature registered with an internal probe thermometer. Ambient air registered 50*F with a min/max thermometer. Per PIC all food has been inside unit for greater than 24hrs at time of inspection. TCS food items included raw salmon, tuna, crab, and creme cheese. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrected at time of inspection.

Inspector's notes

Observed TCS food being held in a sushi prep-unit with an internal temperature of 50*F. Internal temperature registered with an internal probe thermometer. Observed excessive ice build up along back wall of the reach in section of the unit. Ambient air registered 50*F with a min/max thermometer. Per PIC all food has been inside unit for greater than 24hrs at time of inspection. TCS food items included raw salmon, tuna, crab, and creme cheese. All TCS food items were discarded at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Correct prior to re-inspection on 2/20/26.

Inspector's notes

Observed employee food in a container with food for the facility. Educated PIC that all employee food items should be kept in a separate bin labeled "Employee Food Only". PIC removed all employee food and placed them in a separate bin at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed a vacuum sealing machine on a shelf in the back storage area. When asked PIC stated they do not use the machine for customer food. Educated PIC that all vacuum sealing must be conducted under a HACCP and the machine must be removed from the premises. Did not observe any vacuum sealed food for customer consumption. Corrected at time of inspection.

Inspector's notes

Observed raw pork and chicken on skewers in the same container inside a prep-unit. Educated PIC that all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrected at time of inspection.

Inspector's notes

Observed vacuum sealed thawed yellowfin tuna inside a refrigerated prep-unit date marked 5-days prior to time of inspection. Per PIC, the facility would prep, portion, vacuum seal, then cold hold the tuna for preservation. Educated PIC that a variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyazenergovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. All fish vacuum sealed were discarded at time of inspection. PIC removed the vacuum sealing machine from the facility at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed a broken gasket along the door of the cookline prep-unit. Educated PIC that gaskets are an important part of maintaining cold holding equipment. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Correct prior to next routine inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. >>>>> Observed an ice machine used for customers drinks with black, slimy, organic matter built up behind the deflector panel. Per PIC the Ice machine had last been cleaned yesterday, confirmed by an employee. Educated PIC that when cleaning ice machine, they need to reach behind the deflector panel to prevent the build up of organic matter. PIC directed employee to drain and clean ice machine at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices - Some thermometers were missing in refrigerators, please provide in all equipment you are keeping. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe - Rice cooker Teflon layer is shedding, please replace the pan. Correct By: Correct Prior To Reinspection

Core-4-602.13, C: Nonfood Contact Surfaces 1). Please clean racks in the walk-in refrigeration unit. 2). Clean the fan covers inside the walk in refrigeration unit. 3). Detail the reach in refrigeration units. 4). Clean all equipment, like meat slicer, after use. Unit was soiled. Correct By: Correct Prior To Reinspection

Core-5-204.12, C: Backflow Prevention Device, Please have the backflow valve upstream of the soda system re-tested and provide certification at re-inspecting. Correct By: Correct Prior To Reinspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability - 1). In several areas, in the kitchen and storage room, polyurethane foam is sticking out of the wall, cut back and finish out with caulk and provide smooth and easily cleanable surfaces. 2). Please re-paint the walls where damaged in the hall way at the back door. Also at bar and dry storage room, remove caulk at the bar and fill in holes first where painting. provide a smooth and easily cleanable surface. 3). Re-set the toilets and caulk to the floors. 4) Mount the bar hand wash sink and then caulk the hand sink at the wall junctures. 5). Where you do not paint, clean the walls, back doors etc. Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter - Please, in the transition remove any equipment that is not is use, will not be used or is not needed for the new business. Core-6-501.12, C: Cleaning, Frequency - Multiple areas in the kitchen: 1). walk-in cooler; 2). freezer; 3). behind the wok station; 4). floor throughout kitchen and other rooms also clean and between equipment; 5). walls, multiple areas; 6). vents in the ceiling. :

Core-6-303.11, C: Intensity-Lighting - Lighting in the restrooms and at the bar is below 10 foot candles in most of the areas. Provide 20 foot candles throughout the restrooms and 20 - 50 at the bar where you work with open foods. :